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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Jane
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1,656
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Re: greased and floured pan
Posted:
Jun 29, 2009 11:09 AM
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There is also a spray, like Pam, but with flour included. I've used that before and it works okay, but I've just gone back to the butter and flour route.
I usually use a couple of tablespoons if I'm just doing one pan, and more if I'm doing more than one. I butter all the pans I'm going to use then tap the excess flour from the first into the second and on down the line. If I need more flour, I add more. Quite a bit of flour will stick if you've greased the pan well.
I don't bother to keep the last, but if you had a separate container it wouldn't hurt if you kept it in your freezer or fridge. I keep all my flour in the freezer anyway.
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Re: greased and floured pan
Posted:
Jun 29, 2009 9:21 AM
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> You did.. and if someone is worried about waste and
> you bake alot, is it possible to put it back in a
> different canister and use it again next time you
> bake?
i dont see why not.
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Moderator_Sky
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1,521
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Re: greased and floured pan
Posted:
Jun 28, 2009 10:27 PM
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> i beleive i mentioned to disgard any remaining
> flour...
You did.. and if someone is worried about waste and you bake alot, is it possible to put it back in a different canister and use it again next time you bake?
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1,965
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Re: greased and floured pan
Posted:
Jun 28, 2009 6:27 PM
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> Syaj, I'm sure you've discovered by now that a 1/2 a
> cup of flour is way more than you need.
i beleive i mentioned to disgard any remaining flour...
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Re: greased and floured pan
Posted:
Jun 28, 2009 3:58 PM
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Syaj, I'm sure you've discovered by now that a 1/2 a cup of flour is way more than you need.
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Re: greased and floured pan
Posted:
Jun 28, 2009 1:11 PM
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I use wax paper.....tear a piece of wax paper, set cake pan on paper (bottom down) and use one side of a pair of scissors and mark around the bottom of the cake pan. Then cut it out. When cake is done, use a butter knife to make sure the cake is loose from the sides. Flip cake pan quickly upside down, peel off wax paper. I always make 4 layers and I use the wax paper for the next 2 layers.
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Re: greased and floured pan
Posted:
Jun 28, 2009 8:51 AM
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thanx 
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1,965
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Re: greased and floured pan
Posted:
Jun 27, 2009 10:58 PM
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hi !!!
its pretty easy. with a paper towel, rub butter, crisco, or oleo throughout the pan. then pour in about 1/2 cup flour, and tap around the pan till the entire inside of the pan is coated in a layer of flour. dump out rest of the flour....
there you go!!! a greased and floured pan!!!
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2
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Posted:
Jun 27, 2009 9:06 PM
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hi ..i wanna know how to greased and floured a pan for backing ...am new in this  thanx
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